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Stuffed Eggs

Stuffed eggs filled with a butter‑y yolk mixture and ham, coated in egg and crumbs, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and ham are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,475 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Stuffed Eggs

Ingredients

Directions

Prepare the eggs

  1. Simmer the eggs slowly for 20 minutes.

  2. Cool the eggs in cold water, then peel and cut them in half lengthwise.

  3. Remove the yolks and place them in a bowl.

Make the filling

  1. Add melted butter, salt, and cayenne pepper to the yolks, then mash into a smooth paste.

  2. Fill 6 egg white halves with the yolk mixture and place finely minced ham in the other 6 halves.

  3. Combine a ham half and a deviled half, securing them with 2 toothpicks.

Coat and fry

  1. Roll the stuffed eggs in beaten egg, then in cracked crumbs.

  2. Fry the eggs in deep fat until golden brown.

  3. Serve in place of meat.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + hamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Egg + hamtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Pepper + hamtop 23% of all pairs
    Smell alikelow
    Cooked together6,058 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Provide the structure of the dish and the rich, creamy yolk filling.
Melted butter
Adds fat and richness, giving the yolk filling a smooth, creamy texture.
Finely minced ham
Adds savory flavor and chew to the ham-filled halves.
Beaten egg
Acts as a binder so the cracked crumbs stick to the coating.
Cracked crumbs
Form a crisp outer crust that browns when fried.

The step that matters

Frying in deep fat until golden brown. The coating can burn on the outside before it is heated through, or absorb excess oil if the fat is not hot enough. Steady frying heat browns the crumb crust while keeping the filling warm and moist.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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